HADDOCK AND SALSA VERDE

Haddock and Salsa Verde image

Provided by Sackville

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

1 onion, peeled and chopped
1 carrot, peeled and sliced
1 glass white wine, about 150 ml
6 small gherkins
2 tablespoons capers, preferably preserved in salt
1 green chili peppers or 1 red chili pepper, seeded and chopped
1 shallot, peeled and finely chopped
12 basil leaves, shredded
1 limes or 1 lemon
1 tablespoon chopped fresh dill
1 bunch flat leaf parsley, stalks removed
8 black peppercorns
1 bay leaf
6 tablespoons extra virgin olive oil
4 pieces haddock (or your favourite white fish)
salt and pepper, to taste

Steps:

Place chopped onion, carrot and parsley in a pan with 1 litre of water, the wine, peppercorns, bay leaf and a sprinkling of salt.
Bring to a boil, reduce heat and let simmer for 20 minutes.
Meanwhile, make the salsa verde.
Start by rinsing the capers and patting them dry.
Throw the capers in a food processor, along with the chilli, shallot, basil, gherkins, dill and a bit of zest from your lemon or lime.
Chop the parsley leaves until you have about 4 tablespoons and add them too, along with a bit of salt and pepper.
Blitz until everything is chopped and mixed.
Keep the motor running and slowly add the olive oil to make a pesto-type, thick, green sauce.
You may need to scrape down the sides of the bowl.
Ten minutes before you want to eat, strain the fresh bouillon into a large, deep frying pan.
Bring it to a boil, place the fish in the pan and poach until just cooked through (as little as three minutes, depending on the thickness of the fish).
Carefully lift the fish onto warmed plates, spoon the sauce over the top and serve.